Simplicity is important to me, in life and in cooking. I’m a no-frills kind of woman. I’d rather be in jeans and a t-shirt than Chanel, flip flops than heels, a pub than a five-star restaurant. My favorite meals, both to eat and to prepare, are honest and straightforward. That being said, there is a time to pick up a pastry bag and fancify the hell out of some deviled eggs.
In this case, the reasons were threefold. 1) Here in New York, in just one week, we’ve had the reverberations of an earthquake in Virginia and the threat of a major hurricane roll through. We’re pretty sure it’s the end times. 2) It is, quite certainly, almost the end of summer. My favorite season, the season of backyard barbecues and deviled eggs. And 3) I am smack in the middle of a project, cooking through A Book of Hors d’Oeuvre, a 1925 ode to all things cream cheese, fluted knives and aspic.
I am relatively set in my ways when it comes to deviled eggs, but the recipe for Cress Eggs from this book has included a new weapon in my deviling arsenal. Curry. I could never have believed it would be so bright and delicious. Enjoy the end of the summer, hold onto your hats and let the deviling begin.
PrintCress Eggs
- Total Time: 20 minutes
- Yield: 6 deviled egg halves 1x
Description
These deviled eggs are elevated with the addition of curry powder and fresh cress, offering a bright and flavorful twist on a classic summer favorite.
Ingredients
- 3 hard-boiled eggs
- 5 tablespoons finely chopped cress
- 3/4 teaspoon curry powder
- 3 tablespoons mayonnaise
- Tabasco sauce, to taste
- Salt, to taste
- Pimiento, for garnish
Instructions
- Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
- Force the yolks through a sieve into a mixing bowl to achieve a smooth texture.
- Add the finely chopped cress, curry powder, mayonnaise, a dash of Tabasco sauce, and salt to the yolks. Mix well until fully combined and smooth.
- Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
- Garnish each egg with a trellis-like pattern of finely chopped pimiento.
- Serve immediately or refrigerate until ready to serve.
Notes
I used mizuna in place of cress, because that’s what my market had. Arugula or any other peppery, lemony green would be lovely. These eggs are best served fresh but can be made a few hours in advance and stored in the refrigerator. Adjust the amount of Tabasco to your heat preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 0
- Sodium: 90
- Fat: 7
- Carbohydrates: 1
- Fiber: 0
- Protein: 4
- Cholesterol: 95
Thanks, guys! I really don’t know if I can ever come back from how good curry powder was in these bad boys.
Oh, mercy, these look divine. How is it that I have never put curry powder in my deviled eggers before? Thanks for dropping the idea into my brain.
These are elegant eggs and its enticing. Look so delish.
Great recipe Rebecca! These are some beautiful deviled eggs :)